Classic Sweet Potato Casserole (Printer-Friendly Version)
Creamy sweet potatoes with brown sugar, cinnamon, and a toasted marshmallow topping create a comforting holiday dish.
# What You'll Need:
→ Sweet Potato Filling
01 -
4 large sweet potatoes, peeled and cut into chunks
02 -
½ cup unsalted butter, melted
03 -
½ cup packed brown sugar
04 -
¼ cup heavy whipping cream
05 -
2 large eggs, lightly beaten
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon ground nutmeg
09 -
½ teaspoon salt
→ Topping
10 -
3 cups mini marshmallows
# Steps to Follow:
01 -
Bring a large pot of water to a boil and cook sweet potato chunks until very tender, approximately 15 to 20 minutes. Drain thoroughly and transfer to a mixing bowl to cool slightly.
02 -
Using a mixer or potato masher, combine sweet potatoes with melted butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until silky smooth and uniformly creamy.
03 -
Pour the sweet potato mixture into a greased casserole dish and spread evenly. Bake in a preheated oven at 350°F for 25 to 30 minutes, or until set and slightly bubbly at the edges.
04 -
Remove the casserole from the oven and evenly scatter mini marshmallows across the surface, covering completely.
05 -
Switch the oven to broil and return the dish for 1 to 2 minutes, watching closely until marshmallows are golden and toasted. Serve warm immediately.
# Additional Tips:
01 -
To achieve a smooth, lump-free texture, thoroughly blend the sweet potato mixture with a hand mixer or food processor.
02 -
Watch marshmallows carefully under the broiler to prevent burning and obtain an even golden finish.
03 -
Filling can be prepared a day ahead; refrigerate in a sealed container and bring to room temperature before baking.